APPLE CRISP REDUX – my adjustments

When I made this with the original recipe, I ran into a couple of hitches.

First, the cashew/maple syrup mix is too thick, and will heat up in the Vitamix. 

Second, the original recipe is far too sweet for me. It  must have been conceived by someone who has a sweet-tooth the size of Utah, if not Texas.  I practically never add any sweetener to anything. Whoa!  I think I could add one raisin to the cashews and that would be enough, really.

My solution was to reduce the amount of maple syrup and add water.  It did just dandy, and I was able to eat it.  (My chocoholic/non-raw room-mate slurped it right up.)

I think I can dehydrate any leftover mixed apple crisp to make a neat candy or munchie or something.

I am going to dehydrate the leftover cashew creme, which I expect will turn out like a praline or something similar.

Meanwhile, I am going to have this stuff for breakfast in the morning.

RAW APPLE CRISP

6 apples, chopped
1 C walnuts
1-1/2 C raw cashews
1/2 C maple syrup (or raw agave syrup)
1/4 – 1/2 t sea salt
1/2 t cinnamon
1/2 t nutmeg
2 – 4 T water

Process cashews, maple syrup, and sea salt in a Vitamix. Add water as needed to achieve a creamy, smooth, but not too runny, texture.  Set aside.
Place apples and walnuts in a mixing bowl.
Add a few scoops of cashew creme to the bowl.
Sprinkle on nutmeg and cinnamon.
Mix well, and adjust to taste.

NOTE:
You can expect to have more of the cashew creme than you need: Use it to make more apple crisp, or use it for a fruit dip. a mixing bowl. Scoop on a couple spoonfuls of cream, sprinkle on some cinnamon and nutmeg, maybe a 1/2 tsp of each. Mix well and adjust seasoning.

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